pork chive dumplings

Pork Chive Dumplings are one of the most traditional dumpling types you'll find in China. Chinese chives, also called garlic chives, are readily available at most Asian grocery stores.

Pork Chive Dumplings

all-purpose flour

water

lbs pork ((565 grams))

Chinese chives ((chopped finely))

sesame oil

soy sauce

salt ((to taste))

Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.

While the dough is resting, prepare the filling. Start by adding the oil to a small pot over medium high heat. Heat the oil for about 7 minutes and allow it to cool. This "cooking" of the oil is supposed to bring out a nuttier flavor in the filling. This tip comes straight to you from Willy's mother, a Beijing local, and an authority on dumpling-making!

Once the oil is cooled, add the ground pork to a large bowl, along with the egg, chives, sesame oil, soy sauce, and cooked, cooled oil. At this point, you should make and boil a test dumpling and try it to make sure the taste is to your liking. You can then adjust by adding more salt if needed.

Once the filling tastes right to you, begin assembling the dumplings. The best way to do this is to divide the dough into manageable pieces and then rolling each piece into a rope. Cut them into small pieces (in a size similar to if you were cutting gnocchi, or about the size of the top part of your thumb).

Roll the pieces out into circles, and add about 1 1/2 teaspoons of filling to the center (it helps if you have an assembly line going, with one person cutting out the dough pieces, one person rolling it out, and one person filling/folding).

You can then make folds like you see in our other dumpling post, or you can just fold the circle in half and press them together. Willy's method is to fold the circle in half, press it together at the top, and then make two folds on either side. Whatever way works for you...they don't have to be pretty to taste good.

Place the dumplings about a centimeter apart on a parchment-lined baking sheet. When you're ready to cook, bring a large pot of water to a rolling boil. Carefully drop the dumplings into the water and keep them moving, so they don't stick to the bottom of the pot. Bring back to a slow boil, and cook until they float to the top and the filling is cooked through (about 5 minutes). Serve with our favorite easy-to-make dumpling sauce.

Chinese Pork Chive Dumplings made from scratch. Delicious savoury morsels of heaven with a garlic chive pork based filling. They are so perfect for lunch, dinner as a side or as a yummy snack.

Chinese Pork Chive Dumplings

tbsp vegetable oil (to fry 12-14 pieces)

lb pork

garlic chives (finely chopped)

tbsp regular soy sauce

tbsp white granulated sugar

cornstarch

tbsp sesame oil

all purpose flour

tsp salt

Chinese black vinegar

tsp sesame oil

In a large mixing bowl, mix the Filling ingredients together. Mix very well until it forms a paste. The meat should be broken down and pasty.

In another large mixing bowl, whisk flour and salt together. Pour hot boiling water into the dry ingredients. Then mix together until it forms a clumpy ball. If the dough is too sticky to work with, sprinkle a few more tablespoons of flour over top and knead it into a ball until it&#39;s no longer sticky.

Flour your working surface. Then pierce a hole into the middle of the dough ball. Then shape it into a very loose circular "hoop". The hoop should be 1.5 inches thick.

Cut the hoop in half to form two long pieces.

Then slice those into 1 inch wide pieces or until you have 50 equal sized pieces.

Roll each piece into a ball. Place the balls back into the mixing bowl and cover them with a moist clean towel so they do not dry out.

Re-flour your surface and roll out one ball at a time with a rolling pin until thin. The wrappers should be about 3 inches wide in diameter.

Fill your wrapper with a levelled off tablespoon of filling.

Dab a little bit of water on the edges of the wrapper. Then fold one side over and pinch edges together to seal it.

Then fold & pinch the edge to create a classic looking dumpling.

In a hot non-stick pan set over medium heat, add oil. Lay your dumplings bottom side down. Pour enough water to cover the base of the pan. Cover with a lid.

Steam cook for 12-13 minutes. In the last minute, remove the lid and let any excess water (if any) evaporate so the bottoms of the dumplings can crisp up.

Serve with dipping sauce.

To cook dumplings:

https://embed.mediavine.com/videos/i9MT69zHX

Chinese Pork Chive Dumplings. Delicious savoury morsels of heaven! They are so perfect for lunch, dinner, appetizer or as a side or as a yummy snack. They are so good with my 3 ingredient dumpling dip or my Chinese chili oil.

Top 2 pork chive dumplings recipes from across the web

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Pork Chive Dumplings

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Top 2 pork chive dumplings recipes from across the web

The most viewed pork chive dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork Chive Dumplings

Chinese Pork Chive Dumplings

The most viewed pork chive dumplings recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine